PDF (342 kb ) - Agence canadienne d'inspection des aliments

CHAPTER 10 IMPORTS ANNEX P-13.1 Selection of Sub-Samples for Organoleptic InspectionFor meat products in cartons, the sub-sample required is approximately 1/3 (one third) of thesample unit. The establishment shall remove sufficient random sub-sample units as determinedby the inspector from their shipping containers and present the sub-sample units on tables forinspection.For meat products in combos, a sub-sample of approximately 9 kg should be drawn from differentlevels of a combo (for example: top, middle or bottom). Refer to Annex H-2.For air defrosted sample units, the establishment shall remove the meat product from theshipping container and place the block along with the protective plastic liner onto the examinationtable.The sub-sample units shall be displayed on the examination tables in such a manner that theyretain their sample unit number identity.4. Inspection ProceduresDuring the product examination, the inspector shall verify the accuracy of a label claim for aparticular cut of meat. Correlation of the sub-sample unit meat product name, the label of theshipping container and the product description on the Official Meat Import Certificate (OMIC) is tobe established. Prepackaged meat products intended for retail sale must be labelled with allmandatory labelling information and the label registration number shall be recorded with theproduct description on the IIR.Stamping and/or labelling of individual cuts must be verified. For further information on thelabelling requirements refer to Annex E of this Chapter and Chapter 7 of the MOP. In the case ofboneless manufacturing beef, other than that certified and shipped as unmarked under seal, orshipped in tamper evident sealed containers, at least one legible stamp is required to be presenton top of the block of boneless meat."Long Life Chilled Meat Cuts" are individually packaged in sealed vacuum packaged bags andmay be fully marked and/or labelled. These packaged cuts are then placed inside anotherimpermeable bag filled with carbon dioxide or other gases to prolong the shelf life. Rigidity of theouter bag is maintained by a layer of cardboard carton between it and the sealed vacuumpackaged cuts within. The outer bag bears no label, but is placed inside a fully marked cardboardbox. As a result of the cardboard layer between the outer bag and sealed vacuum packaged cutswithin, the outer bags of the sample have to be opened to examine the cuts. Some of the sealedvacuum packaged bags may also have to be opened should the appropriate inspection not bepossible without it and/or the inspector decides it is necessary. The shelf life of the cuts, after theouter bag is open, is about five days. Since the shelf keeping capacity of the meat productdepends on the integrity of the outer bag and on continuous maintenance of product temperatureof 1.5°C (+ 0.5°C), signs of deficiency in these two parameters should be viewed with suspicion.Loss of integrity of the outer bag will lead to brown discolouration of the meat and the loss oftemperature control will result in characteristically unpleasant odour.Traditional sealed vacuum packaged bags may also have to be opened should the appropriateinspection not be possible and/or the inspector deems it necessary.The inspector shall thoroughly examine all sub-sample units for defects as defined in Chapter 4 ofthe MOP. The identified defects shall be classified as Minor, Major or Critical and shall berecorded on the import worksheet found in Annex S (available for CFIA personnel use only) ofthis Chapter. Veterinary advice must be sought with respect to defects which cannot be named orhave not been encountered previously.2012-12-10 Page 2/3RDIMS 2328189 v4